Best Vegan Peanut Butter Cookies Recipes

PEANUT BUTTER BLISS COOKIES - VEGAN, GLUTEN-FREE, NO-SUGAR-ADDED

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheet with parchment paper.
• Combine dates and peanut butter in a food processor; process on high in 15-second intervals, gradually adding almond milk while processing, until mixture is smooth. Add vanilla extract and mix well.
• Mix oat flour, baking soda, and salt together in a bowl. Mix date mixture into flour mixture, adding more oat flour if needed, until dough holds together. Form dough into balls, 1 to 2 tablespoons each, and arrange on the prepared baking sheets. Press a fork into each dough ball, dipping fork in water after each press. Gently press a few raisins into each one.
• Bake in the preheated oven until edges are just beginning to turn golden, 8 to 12 minutes. Cool completely before eating.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.

VEGAN PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, stir together first five ingredients.
• In a small bowl, thoroughly stir together flour, soda and salt.
• Stir into batter.
• Stir in oats and chocolate chips.
• Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.
• Bake for 10 minutes or until set.
• Remove sheet from oven and let cool on tray for 5 minutes.

VEGAN PEANUT BUTTER OATMEAL COOKIES (HEALTHIER)

Steps:

• In a big bowl combine flours, baking powder, baking soda, cinnamon, salt and oats. Add in peanuts or chocolate chips and pb chips and stir to combine.
• In a second bowl beat together applesauce, peanut butter, sugars, ground flax seeds and vanilla.
• Add the liquid to the dry ingredients and stir to combine. If your dough seems too wet to handle, add in more flour, if its too dry, add a tad more milk.
• Drop generous tbs full of dough per cookie onto a paper-lined or greased baking sheet leaving some space between the cookies (these wont spread much). Flatten cookies slightly using moistened fingers or a spoon.
• Bake in the preheated oven at 350°F/175°C for about 15 minutes or until toothpick inserted in the center comes out clean. These cookies are more cake-like, so they wont crisp up.
• Allow to cool on the baking sheet for 5 minutes and then remove to wire racks to cool completely.
• Enjoy! :).

VEGAN PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
• In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
• Fold in half the flour mixture to moisten, then fold in the remaining half.
• Fold in chopped peanuts or chocolate chips and pb chips.
• Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
• Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
• Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
• Enjoy! :).

SOFT 'N CHEWY VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F
• Cream together the brown sugar and peanut butter in a medium-large bowl.
• Add the applesauce, vanilla extract, soy milk and stir.
• To the bowl add the baking soda, salt and flour.
• On a greased cookie sheet drop dough by tablespoon and flattened with the prongs of a fork. You may need to spray the fork with cooking spray before doing this so the dough does not stick.
• Bake cookies for 8-10 minutes (eight minutes for super soft and 10 minutes for a bit crunchy).
• Let cool for about 5 minutes on cookie sheet then transfer to a rack to cool more or eat warm!
• *You may get about 18 cookies out of the recipe depending upon how large you like them!

VEGAN PEANUT BUTTER COOKIES

Steps:

• mix all the ingredients together in a large bowl to make a dough
• shape the mixture into 18 balls and space them out onto a baking tray
• bake for about 15 minutes at 180 C until light brown.

VEGAN NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Add the first four ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
• Let cool until set.

WORLD'S BEST VEGAN PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350.
• Mix Egg Replacer with water until very smooth and set aside. I love BRM but if you have a different favorite egg substitute, use that.
• Cream the margarine and peanut butter together.
• Add the sugar and egg replacer, add the soda, salt and vanilla.
• When all is smooth, add in the flour. Whole wheat pastry flour is much dryer than normal all purpose flour, so once it's been incorporated, add in 1/3 cup of soy or almond milk a bit at a time until you have a smooth dough.
• Turn in your chocolate and nuts, if desired.
• Bake (preferably on a pizza stone) at 350 for 8-10 minutes.

EASY AND DELICIOUS VEGAN PEANUT BUTTER CHOCOLATE COOKIES WITH IC

Steps:

• Preheat oven to 350 degrees.
• In small bowl, combine flour, salt, 2 1/2 tablespoons of cocoa powder and baking soda.
• In a separate bowl, cream margarine and sugar.
• Add vanilla and water.
• Gradually beat in the dry ingredient mixture.
• By the spoonful, drop cookie dough onto a foil covered cookie sheet and bake for 8-10 minutes or until toothpick inserted comes out clean.
• When the cookies are cooled, microwave the peanut butter in a small bowl for about 30 seconds or until it turns into a liquid form.
• Add cinnamon and cocoa powder to the peanut butter liquid and transfer the mixture into an icing bag or plastic bag.
• If you put the mixture into a plastic bag, cut a small piece of the tip off so that it can come out.
• Drizzle the mixture in a criss-cross design on the cooled cookies.

VEGAN PEANUT BUTTER COOKIES

Steps:

• Beat the margarine, sugar and vanilla using an electric whisk for 1 min until pale and smooth, then mix in the peanut butter and flour until fully incorporated. Bring together into a smooth dough with your hands.
• Roll out the dough between two sheets of baking parchment until it's about 1cm thick. If the dough is very soft (this will depend on the margarine used), chill for 45 mins until firmed slightly. Heat the oven to 160C/140C fan/gas 3 and line one large or two medium baking trays with baking parchment.
• Cut circles out of the dough using an 8cm cookie cutter, placing the rounds on the lined baking trays. Press a few peanut halves, cut side-up, firmly into the tops of the biscuits. Bake for 12-15 mins until turning lightly golden around the edges. Leave to cool on the trays for 5 mins, then lift onto a wire rack to cool completely.

YUMMY VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F
• Lightly grease a cookie sheet.
• Combine flour, salt and baking powder in a large mixing bowl. Set aside.
• In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.
• Stir in brown sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
• Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.
• Mix until slightly moist. Add rolled oats. Continue mixing until well combined, you may have to add more soy milk as this batter will be thick. Drop by spoonfuls onto cookie sheet. Bake about 10 minutes.

IRRESISTABLE VEGAN PEANUT BUTTER COOKIES

Steps:

• Pre Heat oven to 375 degrees F.
• Combine the first 5 ingredients. mix until well combined.
• Add the "egg". mix again.
• Combine the flour, baking soda, and salt in a separate bowl.
• Mix the flour into the peanut butter mixture, mix until well combined.
• Drop cookies with spoon onto un-greased cookie sheet, and make a criss-cross pattern on the back of each cookies with a fork. then bake for about 8 minutes,or until very slightly brown on the edges.
• Remove from oven and allow to cool.
• Enjoy! : ).

VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place racks in the top half of the oven. Line 2 baking sheets with parchment paper.
• Combine spelt flour, baking soda, and salt in a medium mixing bowl.
• Combine peanut butter, maple syrup, olive oil, and vanilla extract in a separate, larger bowl; stir well. Pour in the flour mixture and stir until barely combined and still a little dry. Let sit for 5 minutes.
• Give dough another good stir. Drop by tablespoonfuls onto the prepared baking sheets. Press each cookie down gently.
• Bake in the preheated oven until edges appear set, 10 to 11 minutes. Avoid overbaking or cookies may become dry. Let cool on the baking sheets for a few minutes before transferring to cooling racks.

VEGAN PEANUT BUTTER COOKIES!

Steps:

• Heat Oven to 375.
• Put all ingredients into a medium size bowl in order of ingredients listed.
• Mix all ingredients together until well mixed.
• Take Spoon size pieces and roll them into balls and put them 2 inches apart on an ungreased cookie sheet.
• Flatten in crisscross pattern with fork.
• Bake 9-10 Minutes or until light brown.
• Once out of oven, move to a wire rack or large plate and let cool for 5-10 minutes.
• ENJOY!

AWESOME GLUTEN FREE VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• In a large bowl combine dry ingredients, set aside.
• In a food processor blend syrup, oil, vanilla and peanut butter.
• Add the wet ingredients to the dry, blend well.
• Shape dough into walnut sized balls.
• Place on a slightly greased cookie sheet and flatten gently with the tines of a fork.
• Bake about 13-15 minutes.
• Cool on wire rack.

CHEWY, BUTTERY VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.
• In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.
• Mix in soy milk, egg replacer and vanilla.
• Sift in flour and baking powder into mixture. Add in salt.
• Place cookies 2 inches apart onto lightly greased cookie sheets.
• Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.